2017
DOI: 10.1590/0100-29452017579
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Physicochemical Composition and Sensory Analysis of Whole Juice Extracted From Grapes Irradiated With Ultraviolet C

Abstract: -Grape juice has been widely studied due to the presence of phenolic compounds and its beneficial effects on human health. Ultraviolet irradiation C (UV-C) can increase the content of phenolic compounds and anthocyanins and contribute to sensory acceptability. The aim of this study was to evaluate the effect of different doses of ultraviolet irradiation C (UV-C) on 'Trebbiano', 'Niagara Branca', 'Isabel' and 'Cabernet Sauvignon' grapes, as well as effect of the storage period. Juices were elaborated and evalua… Show more

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Cited by 4 publications
(4 citation statements)
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“…Other physical treatments, applied to grape juices, can also interfere with their sensory quality. According to Treptow et al [88], the storage period and irradiation promoted few physicochemical changes in juices from 'Niagara Branca' and 'Trebbiano' grapes, whereas, sensorially, irradiation reduced the intensity of flavour and colour attributes for both cultivars. While in juices made from white grapes, UV-C irradiation does not improve juice quality, in juices from red grapes UV-C irradiation influenced the physicochemical parameters of 'Isabel' cultivar.…”
Section: Sensory Characteristics Of Grape Juicesmentioning
confidence: 99%
See 1 more Smart Citation
“…Other physical treatments, applied to grape juices, can also interfere with their sensory quality. According to Treptow et al [88], the storage period and irradiation promoted few physicochemical changes in juices from 'Niagara Branca' and 'Trebbiano' grapes, whereas, sensorially, irradiation reduced the intensity of flavour and colour attributes for both cultivars. While in juices made from white grapes, UV-C irradiation does not improve juice quality, in juices from red grapes UV-C irradiation influenced the physicochemical parameters of 'Isabel' cultivar.…”
Section: Sensory Characteristics Of Grape Juicesmentioning
confidence: 99%
“…Good results were obtained with dosages of 2 kJ m −2 (improved of aroma and colour intensities). According to these authors [88], UV-C irradiation can keep the juices microbiologically stable, without spoiling their sensory quality.…”
Section: Sensory Characteristics Of Grape Juicesmentioning
confidence: 99%
“…Este fenômeno é definido como o estímulo de efeitos benéficos por doses baixas de agentes potencialmente nocivos, que contrasta com o efeito germicida de doses elevadas de luz UV-C (TERAO et al, 2019). Dessa forma, a radiação UV-C promove a 'hormesis' em frutos, sendo o efeito benéfico precedente da aplicação, sob baixas dosagens, de agentes potencialmente prejudiciais a organismos vivos (TREPTOW et al, 2017).…”
Section: Resultsunclassified
“…Vilas Boas et al (2016b) also refer to the aforementioned range as a reference and explain that the ratio expresses the balance between sweet and acidic flavors. Treptow et al (2016) evaluated juices from different grape cultivars, with 'Cabernet Sauvignon' juices showing values above 60, and being described as sensorially unbalanced and with excessive sweetness.…”
Section: Resultsmentioning
confidence: 99%